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Quick blueberry oatmeal muffins are full of wholesome whole-grain oats and berries and they’re so easy to whip up in one bowl. The batter is dairy-free and can be made with gluten-free flour. Make a batch to start off the day or pack into a lunchbox for a healthful snack.
Even if you’re a minimalist when it comes to baking, you probably have all the ingredients on hand to bake a quick batch of these blueberry oatmeal muffins. They’re dairy-free, with a tender texture. Plus, they are absolutely loaded with juicy blueberries and whole grain oats.
The recipe couldn’t be easier — the batter mixes up in minutes. If you have one bowl and a mixing spoon you’ll be good to go!
Ingredients in homemade blueberry oatmeal muffins
- Oatmeal: I tested these muffins with whole rolled oats and quick oats. Either type will work.
- Flour: All-purpose flour or a gluten-free all purpose blend will work in this recipe. You can also swap about 1/2 cup of the all-purpose for whole wheat flour.
- Blueberries: You’ll need one pint of fresh blueberries or 2 cups frozen berries (Just measure them out and let them thaw for about 15 minutes, then drain the liquid).
- Sugar: The muffin batter is lightly sweetened with granulated sugar, then topped with sparkling flakes of turbinado sugar (also called “raw” sugar) that offer a pleasant crunch every time you take bite. Brown sugar or coconut sugar are good substitutes for the turbinado.
- Oil: Use a neural-tasting oil, such as canola, avocado or sunflower.
- Optional flavor add-ins: Stir in one teaspoon of vanilla extract, fresh lemon zest or ground cinnamon into the batter along with the other dry ingredients.
A quick breakfast for me usually means a bowl of oatmeal or a batch of these blueberry oat muffins — mostly because they don’t require much fussing to make on a groggy morning.
When you’re in the mood for a wholesome whole grain muffin that tastes pure and simple, this is a great recipe to turn to.
Step by step instructions
By the time the people in your house wake up, these blueberry muffins will be warm from the oven and ready to eat. Enjoy!
One Bowl Blueberry Oatmeal Muffins
- ½ cup (50 g) whole rolled oats or quick oats
- ½ cup (125 ml) orange juice, milk (dairy or plant-based) or water
- 1½ cups (205 g) unbleached all-purpose flour or gluten-free flour blend
- ½ cup (100 g) granulated sugar
- 1 ¼ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup (125 ml) neutral oil, (such as canola or sunflower)
- 1 egg, slightly beaten
- 1 pint (260 g) fresh blueberries, or 2 cups frozen blueberries, thawed and drained
- 1½-2 tablespoons raw turbinado sugar, or coconut sugar
- ½ teaspoon ground cinnamon, optional
- Preheat oven to 425 (220 C) degrees.
- In a large bowl, combine oats with the liquid (juice, milk or water.) Let sit 5-10 minutes.
- Add flour, sugar, baking powder, salt, baking soda, oil and egg and mix well. Gently fold in the blueberries.
- Divide the batter evenly into 12 paper baking cups or oiled muffin tin. Sprinkle the sugar and cinnamon (if using) over the top of the batter.
- Bake 16-21 minutes, until tops are golden brown and feel firm to the touch. Let muffins cool in the pan 5 minutes, then turn them out to cool on a wire rack. Serve the muffins warm or at room temperature.
Karen’s Notes and Tips
- If you don’t have fresh blueberries on hand, frozen berries work beautifully. Just measure them out and let them thaw for about 15 minutes.
- I’ve successfully used fruit juice to soak the oats, but you can use your preferred type of dairy milk or plant-based milk (oat milk or almond milk are my preferences).
- All-purpose flour or a gluten-free blend will work in this recipe. You can also swap about 1/2 cup of the all-purpose for whole wheat flour.
- Make these muffins gluten-free with your favorite store-bought gluten-free flour blend.
- Muffins will stay fresh 1-2 days at room temperature.
- Freeze the baked muffins and store them up to one month. Thaw them on the kitchen counter or overnight in the refrigerator.